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Education:
Expérience:

Education

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Work setting

Restaurant
On-site customer service

Tasks

Analyze budget to boost and maintain the restaurant's profits
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Monitor revenues to determine labour cost
Monitor staff performance
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Conduct performance reviews
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Negotiate with clients for catering or use of facilities
Address customers' complaints or concerns
Manage events
Food safety/handling skills
Manage staff and assign duties
Maintain inventory and records of food, supplies and equipment
Supervise food and beverage servers and other staff
Plan, organize, direct, control and evaluate daily operations
Establish operational procedures

Area of work experience

Waste management

Area of specialization

Sanitation
Operations management
Customs services

Specialization/experience (business sales and services)

Pricing
Negotiation

Personal suitability

Efficient interpersonal skills
Time management
Leadership

Screening questions

Do you have experience working in this field?
Do you meet the language requirements listed in the job posting for the position (English or French)?

Experience

1 year to less than 2 years

Support for youths

Offers on-the-job training tailored to youth
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 35 hours per week

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Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 35 heures par semaine
Education: Certificat ou diplôme d'un collège, d'un cégep ou d'un autre établissement d'enseignement non universitaire d'un programme d'une durée de 1 an à 2 ans
Expérience: 1 an à moins de 2 ans

Milieu de travail

Restaurant
Service à la clientèle sur place

Tâches

Analyser le budget pour augmenter et maintenir les bénéfices du restaurant
Élaborer un budget pour déterminer le coût des aliments, des ingrédients, de l'alcool, des fournitures de cuisine et de nettoyage
Évaluer les opérations quotidiennes
Contrôler les recettes pour déterminer le coût de la main-d'œuvre
Surveiller le rendement du personnel
Recruter du personnel
Fixer les horaires de travail du personnel
Superviser le personnel
Former le personnel
Effectuer des examens de rendement
Voir à ce que les règles de santé et de sécurité soient respectées
Traiter avec les fournisseurs des dispositions relatives à la fourniture de produits alimentaires et autres produits
Discuter avec les clients des dispositions relatives aux services de traiteurs ou à l'utilisation des installations
Régler les plaintes des clients et répondre à leurs préoccupations
Gérer des événements
Manipulation des aliments et sécurité alimentaire
Gérer le personnel et assigner les tâches
Tenir l'inventaire et les dossiers sur la nourriture, les articles et l'équipement
Superviser d'autres serveurs et employés de bar
Planifier, organiser, diriger, contrôler et évaluer les opérations journalières
Établir des procédures d'exploitation

Domaine d'expérience de travail

Gestion des déchets

Domaine de spécialisation

Services sanitaires
Gestion des opérations
Services douaniers

Spécialisation/expérience (affaires en ventes et services)

Établissement des prix
Négociation

Qualités personnelles

Relations interpersonnelles efficaces
Gestion du temps
Qualités de chef (leadership)

Questions de sélection

Avez-vous de l'expérience de travail dans ce domaine?
Avez-vous les compétences linguistiques requises, comme précisé dans l'offre d'emploi (français ou anglais)?

Soutien pour les jeunes

Offre des formations en cours d'emploi adaptée aux jeunes

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Postes ouverts (1)

Restauration